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Appendix II B
General information
For the requirements for general information in the audit report see ISO/IEC 17021,
clause 8.2.3 and relevant items Appendix II A, section 7 “Requirements for the audit
reports” In the audit report of PRPs reference can be made to corresponding
information in the main audit report.
Appendix IIB1
ISO 22000 Food Safety Management Systems, requirements for organizations
throughout the food chain
Date: Assessor:
Conformance
Reference:
Remarks
ISO 22000 Yes No
Provide a summary for each ISO 22000 requirement below
4 Food Safety Management System
Summary:
7.1 General
7.2 Prerequisite programmes (PRPs)
7.3 Preliminary steps to enable hazard
analysis
7.4 Hazard analysis
7.5 Establishing the operational PRPs
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information
and documents specifying the PRPs
and the HACCP Plan
7.8 Verification planning
7.9 Traceability system
7.10 Control of nonconformity
8.1 General
8.2 Validation of control measure
combinations
8.3 Control of monitoring and measuring
8.4 Food safety management system
verification
8.5 Improvement
Appendix IIB2
Results and conclusion of the audit of PRPs
Information on assessment per item.
The number of the items refer to the sections of the applicable technical
specification for sector PRPs. For each item shall be referred to the requirements of
technical specification for sector PRPs and to the requirements of applicable
legislation, recognized sector codes and customer requirements.
7. Waste disposal
7.1 General requirements
7.2 Containers for waste and
inedible or hazardous
substances
7.3 Waste management and
removal
7.4 Drains and drainage
Summary Waste disposal:
14. Rework
14.1 General requirements
14.2 Storage. identification
and traceability
14.3 Rework usage
Summary Rework:
16. Warehousing
16.1 General requirements
16.2 Warehousing
requirements
16.3 Vehicles, conveyances
and containers
Summary Warehousing:
4.1 Establishment
4.1.1 General requirements
4.1.2 Environment
4.1.3 Location of
establishment
Summary establishment:
4.3 Utilities
4.3.1 General requirements
4.3.2 Water supply
4.3.3 Air quality and
ventilation
4.3.4 Compressed air and
other gases
4.3.5 Lighting
Summary Utilities:
4.4 Waste
4.4.1 General requirements
4.4.2 Waste handling
4.8 Cleaning
4.8.1 General requirements
4.8.2 Cleaning programmes
4.11 Rework
4.11.1 General requirements
4.11.2 Storage identification
and traceability
4.11.3 Rework usage
Summary Rework:
3. Sites
3.1 General requirements
3.2 Buildings
3.3 Locations
3.4 Locations of sites
Summary Sites:
5. Utilities
5.1 General requirements
5.2 Water supply
5.3 Boiler chemicals
5.4 Ventilation
5.5 Air and compressed gas
systems
5.6 Lighting
Summary Utilities:
6. Waste disposal
6.1 General requirements
6.2 Containers for waste
8. Management of ingredients
8.1 General requirements
8.2 Selection and management
of suppliers
8.3 Incoming material
requirements
[ingredients/packaging]
8.4 Communications on
product/process attributes
Summary Management of ingredients:
9. Management of medications
9.1 General requirements
9.2 Prevention of cross-
contact
9.3 Storage
Summary Management of medications:
11. Sanitation
11.1 General requirements
11.2 Cleaning and sanitizing
agents and tools
11.3 Cleaning and sanitizing
programmes
Summary Sanitation:
14. Rework
14.1 General requirements
14.2 Storage, identification
and traceability
14.3 Rework usage
Summary Rework:
4. General requirements
Summary general requirements:
Appendix IIB3
Additional FSSC 22000 requirements
Conformance
Reference:
Section Remarks
FSSC part 1 appendix 1A Yes No
2 Supervision of personnel in
application food safety principles.
2.1 The organization shall ensure the
effective supervision of personnel in
the correct application of food safety
principles and practices
commensurate with their activity.
3 Specific regulatory requirements1
4 Management of inputs2
5 Management of natural resources
such as water and soil regarding
animal production3
6 Food defence, biovigilance and
bioterrorism4
1
See FSSC Part I, Appendix 1A, item 3
2
See FSSC Part I, Appendix 1A, item 5
3
extension to animal production
4
Extension to animal production
© Foundation for Food Safety Certification 2015 Page 38 of 41